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It is in my opinion as well. Have done it a few times and just didn't think it was all that honestly.
The method was for competition and serves that purpose well.

Looks like everyone's cooks turned out AMAZING!!!!!!

Great job men :tu

Glad to see such a great job on the brisket Aaron. As we said it's not that tough to cook, people just get overwhelmed by...

Right on!!! We are just doing our best to help you, and anyone else who reads this, make that one awesome brisket everyone goes crazy about.

The best part of a long rest is you can get it done the...

First off, temp means NOTHING when cooking beef. Especially brisket. When it is "probe tender", which means a skewer or anything of the like, can go through the point and flat like a knife through...

Dang Mike, that's some really good looking pork!!

Now as to rubs, and this is only my opinion and experience, I don't use any rub at all when smoking pork butts. They run nekkid all they way....

Cherry is one of my favorite woods to use. As said it leaves a more red color to the outside of the meat.
It does produce good heat and a much lighter and sweeter smoke.

know you'll enjoy it Tim...

And you got a third vote here

That looks mighty tasty

That looks great Roy!!!!

And really glad you enjoyed it :tu

Well, it looks good for the start Roy.


Bit 15+ hours after the picture and either the stall was epically long...............or you got done, ate and well, that was that :roflmao

Roy, sometimes the probes location makes a huge difference in the readings. My thought is, your chamber is in the 185f range. Looks like your probes are right near the top of your plate. Not the most...

Way to go Roy!!!!! :tu

I've found when seasoning, it's good to use some really cheap fatty bacon. Just go lower, like the 200-25 range, and let all that grease coat things. It's also nice, as you...

Dang fine looking birds there Roy! :tu

The key I've found to a great brisket, starts when buying it. If it isn't jelly in the package, it will never get tender and moist......PERIOD!
I deal with this since most times I buy by the case,...

To me, Oak produces a great heat and it does add the wood flavor to the meat. Not a strong one in my opinion, which is what I prefer. Meat with a hint of smoke, not smoke flavor with a hint of meat

I will agree TC, the bark can be very important. I also know our styles of cooking/smoking re very similar.
But if I use any rub before the cook, it's minimal. I've decided that, in my experience...

The mods are quite simple and don’t cost all that much. No point in spending double unless the main smoker body is better constructed.

The one main thing I’ve learned about pork shoulders is...

The Oklahoma Joe is a good offset. But there are a lot of mods you can make to it for much better performance. Tuning plates are a must from what I understand from guys I know who use them. Some...

I used to have one of those, they can do an amazing job cooking/smoking. Great save Brother :tu

Looking mighty fine there Mike :tu

Seems that Komado is the thing for you. Glad to see you're enjoying it and the cooks you're getting off of it

Right on Tom!! :tu Slice only as needed, it's a meat that dries out very quickly after being sliced. And a good THIN slice is always the way to go

Always great to remember to slice at a 45' to the...

Mike, I'm really not one for temperatures, ther than when cooking chicken or fish.

The BEST way to know it's done, is when you an use a skewer or other object like it and it goes through the...

Yeah it is interesting. I use the fat as an "insulator" from the heat. And of course the rub creates a great crust on the top.
I don't gather the juices. Once I pan and cover, rest for hours, there...

Just never forget Mike, fat is flavor....


Tom, why do you guys doit upside down? I also don't trim, but always fat down




ETA: I have never cooked on a Kamado type smoker. So if who...

Guys there’s really no need to put anything on your meat to help the rubs stick. Just rub them about 10-15 minutes before you put them in. The meat will sweat and hold it there for you. Because...